Gut got you down? We recommend these 8 products
Get your shopping list ready: We’ve spotlighted eight fermented foods to try from brands we trust.
You’ll love the flavors of these probiotic-packed foods — and feel good about supporting these companies, too.
With surprise ingredients like apples and beets, wildbrine’s eight unique sauerkraut flavors set them apart from traditional varieties.
Practicing a zero-waste philosophy, wildbrine uses 95% percent of their produce and upcycles the remainder. wildbrine also partners with the Ceres Community Project, a non-profit connecting healthy food for people in need.
A traditional Icelandic yogurt, “skyr” is thicker than its Greek cousin. After moving to the U.S., Siggi Hilmarsson missed his childhood treat so much, his mother sent the family recipe his way. Thus, a business was born.
Siggi’s donates to nutrition programs nationwide. Its products are made from 100% vegetarian-fed cows, use all-natural, non-GMO ingredients and are packaged in eco-friendly, recyclable containers.
After watching his mother drink kombucha throughout her cancer recovery, George Thomas “GT” Dave was inspired to bottle and share the family’s recipe. Today, GT’s offers over 40 kombucha flavors, including Synergy, a 100% organic option that’s sweetened with kiwi juice.
A family-owned and independent company, GT’s Living Foods donates to and supports Lady Gaga’s Born This Way Foundation and Feed America.
Russian immigrants Michael and Ludmila Smolyansky first made their kefir in their Illinois home’s basement. Just two years later, Lifeway became a publicly traded company.
Today, Lifeway is committed to four ideals: Using only all-natural, hormone-free and non-GMO ingredients; philanthropy; environmental responsibility; and sustainable, local farming.
Certified organic and non-GMO certified, Bragg’s apple cider vinegar is one of the few brands that contain a raw, probiotic-rich “mother.”
Paul Bragg, father of “America’s original health food company,” launched Bragg nearly 100 years ago. The company continues in his tradition and is committed to sustainable farming practices, diversity and inclusion, and the well-being of its workers.
Making small-batch kimchi with only natural ingredients, Mother-in-Law’s founder, Lauryn Chun, follows in the footsteps of her mother’s Garden Grove, California, restaurant, “Mother-in-Law’s House” (Jang Mo Jip).
Distributed country-wide just one week after fermentation, Mother-In-Law’s kimchi is always fresh. Plus, the company only uses hand-picked (and hand-chopped) ingredients.
The Hayashi family, founders of Hikari foods, have been crafting their miso since 1936. The company champions organic farming practices and continues to use sustainable and regenerative farming to produce its collection of gluten-free, all-natural and non-GMO products.
A traditional Indonesian staple made from soybeans and naturally fermented grains, tempeh packs a major punch of protein (15 grams per 3 ounce serving), plus nutrients and vitamins.
Lightlife, a 40-year-old company that’s reached 100% carbon neutrality, is trailblazing a new path for sustainable plant-based food manufacturing.